Squid ink linguine with thai red curry is one of my signature dishes. This wonderful dish combining the Thai exotic red thai curry with squid ink linguine is out of this world. I will teach every single step to master this dish

WHAT IS THIS DISH ?

This dish is created by Chef Marc during his trips around the world. From Naples where he got the influence of combining the squid ink pasta to Thailand Bangkok where he introduced the original red curry to a linguine prawn dish. You will absolutely love that dish.

RED CURRY PASTE INGREDIENTS

2 Tbsp Dried red spur chilies
1/2 Stalk Lemongrass
1 ¼ Galangal finely chopped
1 – 2 Shallot finely chopped
One Clove garlic finely chopped
2 Kaffir lime Rind
1 Coriander root finely chopped
1 Tsp Coriander seeds
½ Tsp Cumin seeds
¼ Tsp white pepper corn
¼ Tsp salt
½ Tsp Shrimp paste

SQUID INK PASTA INGREDIENTS

3 Cup T55 flour
2 Tbsp Squid ink
4 Whole eggs
2 Tbsp Olive oil
1 Tsp Salt

FINALIZING THE DISH

½ Cup coconut cream
1 Cup coconut milk
6 Pieces Cherry tomatoes
5 Basil leaves seeds
1 Tbsp Bonito flakes

Squid ink linguine with thai red curry
METHOD OF COOKING 
Step 1

Red curry paste essentials. The chili must be soaked in water for 20 minutes. Firstly, Pound dry spices in a mortar pestle. Secondly, add chili and salt, pound together, then add the finely chopped lemongrass, galangal, Kaffir lime, coriander root and pound again. Add garlic and shallots and shrimp paste pound until become the paste is well incorporated. Using the pestle, pound until you have a fine proper paste. Optional – you can use a food processor, but the mortar & pestle is preferred. The paste will last at least a mont in a refrigerator if stir-friend in the oil first.

Step 2

Let’s make the squid ink linguine. In a dough mixer bowl, put in the flour, make a well in the center, and place in eggs along with black squid ink, salt and olive oil. Gently beat the eggs mixture into the flour with a fork until thickens. Attach the dough hook and beat at medium speed for 10 minutes plus or minus. Add more flour or water as required until you have a smooth dough texture. Wrap in plastic wrap and leave at room temperature for 30 minutes. You can knead the dough with your hands if you don’t have a stand mixer.

Step 3

Now Slice the dough into four equal parts. Lightly Dust the dough with flour, roll it out a bit, and pass it through the pasta maker roller on its widest setting. Start rolling thinner and thinner until it is at the second to thinnest setting. place the linguine cutter and roll through, lifting pasta away while gently twisting it into a loose knots. repeat the same process until all the dough is done. Cover in plastic wrap and place in fridge until it’s ready to be cooked. 

Step 4

Let’s cook the Pasta so we can finalize the dish. Blanch the pasta, which will only take about 2 to tree minutes, fresh pasta always cooks quickly. While the pasta is in the boiling  When pasta is done strain all the water and set aside.

Step 5

Let’s assemble the dish and make Marc’s signature linguine. in a pan on a medium heat, poor in the oil, the red curry paste by steering constantly until the paste is properly cooked. Add in the coconut cream and mix until the mixture is slightly dry, then the prawns again cooked the prawns by mixing again, follows with the cherry tomatoes and bails leaves. Finally poor the coconut milk and simmer for a few minutes waiting for the coconut oil to split on the top. Plate the dish through your likings.

DID YOU MAKE THIS RECIPE?

Please let me know how Squid ink linguine with thai red curry turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #marcabed

40 replies on “Squid ink linguine with thai red curry”

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